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Braised Halibut with Carrots and Coriander

Braised Halibut with Carrots and Coriander

America's Test Kitchen: One-Pan Wonders, p.22
45 minutes
Serves 4

Ingredients

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  • 4 (6-to 8-ounce) skinless halibut fillets,
  • 3/4 to 1 inch thick
  • Salt and pepper
  • 6 tablespoons unsalted butter
  • 1 pound carrots, peeled and shaved with vegetable
  • peeler lengthwise into ribbons
  • 4 shallots, halved and sliced thin
  • 1/2 teaspoon ground coriander
  • 3/4 cup dry white wine
  • 11/½ teaspoons lemon juice, plus lemon wedges for serving
  • 1 tablespoon minced fresh cilantro

Instructions

  1. Sprinkle halibut with ½ teaspoon salt. Melt butter
    in 12-inch skillet over low heat. Place halibut in skillet
    skinned side up, increase heat to medium, and
    cook, shaking pan occasionally, until butter begins to
    brown (fish should not brown), 3 to 4 minutes.
    Using spatula, carefully transfer halibut to large plate,
    raw side down.
  2. Add carrots, shallots, coriander, and ½ teaspoon salt
    to skillet and cook, stirring frequently, until vegetables
    begin to soften, 2 to 4 minutes. Add wine and bring
    to gentle simmer. Place halibut, raw side down, on top
    of vegetables. Cover skillet and cook, adjusting heat
    to maintain gentle simmer, until halibut registers
    to 140 degrees, 10 to 14 minutes. Remove skillet
    from heat and, using 2 spatulas, transfer halibut and
    vegetables to serving platter or individual plates. Tent
    loosely with aluminum foil.
  3. Cook liquid left in skillet over high heat until sauce
    is thickened, 2 to 3 minutes. Remove pan from heat,
    stir in lemon juice, and season with salt and pepper
    to taste. Spoon sauce over halibut and sprinkle with
    cilantro. Serve immediately with lemon wedges.